Carrot & Pineapple Muffins

Just so yummy, this is my other go to all the time muffin recipe.


FROM:  Not sure, some magazine probably.


INGREDIENTS:

1 cup flour
1 cup wholemeal flour
1 tsp baking powder
3/4 tsp baking soda (bicarb)
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
3/4 cup vegetable oil
1/3 cup sugar
2 eggs
1 1/4 cups grated carrot (approx. 1 large carrot)
1 can crushed pineapple, drained
2/3 cup raisins


METHOD:

1. Preheat oven to 180 degrees.
2. Sift together the dry ingredients.
3. In a separate bowl beat the oil, sugar and eggs.
4. Add carrot, pineapple and raisins.
5. Add wet to dry ingredients and mix until just combined.
6. Spoon into lined muffin trays.
7. Bake for 25 mins.

TIPS:

Makes 12 medium sized muffins and 12 mini muffins.

These freeze well.
These seem to be very forgiving muffins.  I once found myself beating the final mixture with the electric beaters, and they still came out fine.

Banana & Chocolate Cake/Loaf/Muffins

I make this almost weekly, I just always seem to have some old bananas that need using.  I make this as a cake, loaf, muffins or mini muffins.  They all work equally well.

FROM:  I don't know, have had this recipe for so long!

INGREDIENTS:

3/4 cup sugar
1/2 cup oil
2 eggs
2 mashed bananas (approx. 1/2 cup)
1 3/4 cups flour (or a mixture of white and wholemeal)
3/4 tsp salt
1 1/2 tsp baking soda
1/2 cup yoghurt
3/4 cup chocolate chips
1/2 cup walnuts/brazil nuts (optional)


METHOD:
Preheat oven to 180°C. Line your pan baking paper.
Beat sugar and oil together.
Beat eggs in one by one, mix in the banana.
Mix baking soda with yoghurt, add to banana mixture along with chocolate bits and nuts (if using).
Sift over flour and salt.  Stir to combine.
Pour into tin and bake for 1 hour or until a skewer comes out clean.

TIPS:

Baking times vary for muffins etc.
Freezes well.